Make It

Tap or click steps to mark as complete

Thaw the salmon and then poach in simmering (not boiling) water for about 3-4 minutes. Add to a medium sized bowl and flake with a fork. Add the sliced green onion, parsley, red pepper, Dijon, and mayo. A little at a time, add 1/2 cup of the bread crumbs. Mix until combined. Make into small patties, and place on a plate. Cover with paper towel and place in the refrigerator for 30 minutes.

Fry in oil until golden on both sides about 3-4 per side. Drain on paper towel, serve over small amount of mixed greens, drizzled with lemon sauce that follows.

Delicate Lemon Sauce

Combined lemon juice, honey, garlic, and Dijon in food processor. With blade whirling, slowly add oil in a steady stream. Season with salt and pepper.

Add to Recipe BoxRemove From Recipe Box

View Recipe Card

Notes

I like to use the salmon that is frozen in individual pouches -- it comes about 4-5 in a bag right in the frozen section. It's already trimmed and free of pinbones.